| Prep Time | 25 min |
| Cook Time | 45 min |
| Servings |
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Ingredients
- 1 Vegetable or Canola Oil finely chopped
- 3 Zucchini cut into thin half-moon shapes
- 2 ears fresh Corn on the Cob Kernels
- 1 tablespoon Oil or Butter
- 340 g sliced Ham cut into small squares
- 8 Eggs
- 2 cups Milk whole or 2%
- 1 tablespoon Dijon Mustard
- 1 cup Cheese shredded, Cheddar, Gruyere or smoked Gouda
- 6 cups Wheat Bread about 2 cm cubes of whole grain or rustic-style
Ingredients
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Instructions
- Preheat oven to 180°C. / 350°F.
- Heat a large skillet over medium heat.
- Add 1 teaspoon oil and ham pieces and let cook until some of the ham browns, 4 or 5 minutes.
- Remove to a bowl and set aside.
- Add remaining oil to the skillet, along with the onion and a pinch of salt and sauté until onion softens, about 3 minutes.
- Then add the zucchini and corn to the pan and sauté for another 3-4 minutes or until zucchini begins to soften.
- Remove pan from heat.
- In a large mixing bowl, whisk together eggs, milk, mustard and shredded cheese.
- Season with a pinch of black pepper if desired.
- Grease a 23 x 33 cm glass baking dish with non-stick cooking spray or a buttered paper towel.
- Scatter bread cubes evenly around the baking dish, then top with the ham and vegetables.
- Pour egg mixture on top of the bread, ham and vegetables.
- If baking immediately, press down gently with your fingers so the bread begins to absorb some of the liquid.
- Bake uncovered at 350 for about 45 minutes or until egg mixture is cooked through.
- If making ahead, cover baking dish with plastic wrap and place in the fridge overnight.
- Before baking the next morning, remove casserole from refrigerator 30 minutes before baking, then bake for 45 minutes, may need 5-10 more minutes at 180°C. / 350°F.
- Let cool for 5 to 10 minutes, then slice and serve alongside fresh fruit or a light cucumber salad.
Recipe Notes
Add whatever seasonal vegetables you like to this casserole - it can be easily altered to suit your tastes.
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